Anthocyanins content and antioxidant were determined in the three main pigments toward ripening in Dacryodes edulis (African pear) fruit peels. The pigments were extracted with acidified (0.5% HCl) methanol and the extracts were hydrolysed and the applied on 3mm thin-layer chromatograms. The chromatograms were developed subsequently in one direction, using n-Butanol: Acetic acid: Water (BAW) (4:1:5 v/v). The anthocyanidin present in the three pigments, pelargonidin-3- glycoside, was identified according to their Rf values, UV-vis spectrum and reaction with NaOH. The results revealed that the concentration of anthocyanidin in the pink (premature, week4-12) stage was 0.20 mg/g, white (maturing fruit, week 14-16) stage 0.32mg/g and blue-black (matured fruit, week 18-20) stage 0.56mg/g, this results correspond to the capacity of the anthocyanidin to inhibits lipidperoxidation (TBAR) with 76.9% (pink stage), 81.2% (white stage) and 90.0% (blue-black stage). The result demonstrated a positive relationship between Anthocyanins (flavonoids) and antioxidant activity. Hence, Dacryodes edulis is better consumed when fully matured.